• The cluster involved eight male s and ten females, aged 30 to 63.

Chilled South African Abalone with ice ,
Cheese Lobster Noodles,
Fried Crab with Ginger Onions

• Food contaminated by Vibrio parahaemolyticus
• Same work surface was used for the preparation of both raw and cooked food.
• Raw and cooked food were stored together without being covered properly.
• Same set of knives were used for both raw and cooked food.

• Purchase seafood from reliable and approved sources with health certificates issued by the relevant authority.
• The management should provide training to food handlers so that they can fully understand the risk of cross-contamination in handling raw food and observe good personal hygiene to prevent cross-contamination.
• Review the food preparation work flow to identify the risk of cross-contamination and design a food safety plan to eliminate the risk.
• Wash hands thoroughly between handling raw and cooked seafood.
• Cook seafood thoroughly before serving.
• Wear protective clothing (e.g. gloves) and cover all wounds when handling raw seafood.
• Use separate food preparation areas for handling of raw, cooked, ready-to-eat and high-risk foods (e.g. oysters for raw consumption and sashimi).
• Handle raw foods and cooked foods or ready-to-eat foods (e.g. fruits) by using designated utensils, including cutting boards, knives and wiping cloths.